A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing metal bowl in 3 compartment sink without sanitation step. Operator set up the three compartment sink with chlorine sanitation solutions at 100 ppm. **Corrected On-Site** **Warning**
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on top of preparation table. Operator removed it. **Corrected On-Site** **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fried rice (61/58°F - Cooling); cooked ribs (63/59°F - Cooling)inside walk in cooler, was cooked from the date before as per operator. **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling on kitchen floor, one live roach on the pipe behind cook equipment, 3 live roaches under preparation table in between empty boxes, one live roach crawling on top of mechanical tools located underneath of preparation table. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fried rice (61/58°F - Cooling); cooked ribs (63/59°F - Cooling)inside walk in cooler, was cooked from the date before as per operator. **Warning**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee name Xin Ming. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.